FoodCoop Recipes
Lemon And Lavender Shortbread
A light, crumbly and buttery biscuit. The combination of lemon and lavender makes this biscuit perfect for summer dining, and would go well served alongside a lemon mousse or syllabub.
Prep
10 minutes
Cook
20 minutes
Serves
20 - 24
Ingredients
275g Co-operative plain flour
2 tbsp Whitworths ground almonds
225g butter
100g Co-operative Fairtrade caster sugar
zest of 1 lemon
1 tbsp lavender seeds (fresh or dried, can be taken straight from the plant)
Method
Pre heat the oven to 180C/160C fan/gas 4, and flour a baking tray, around an inch deep.
Cream the butter and sugar together in a bowl, until pale and fluffy. Incorporate the flour, almonds, lavender seeds and lemon zest to the mixture, and combine with your hands, until the mixture forms a dough.
Place the mixture into the pre prepared tray and bake for around 20 minutes, or until form and golden brown.
Whilst still soft, slice the shortbread into squares and leave to cool until hard.
